Spending more time indoors during these colder months doesn’t mean we have to miss out on adventure. Instead, let’s take a culinary journey in our kitchens and try something new and exciting! This “Cotton Cheesecake” is a Japanese confection concocted by TabiEats, and it’s like nothing we’ve tried before. Check out how good this looks!

You’ll Need

– 1 cup (8 ounces) cream cheese
– 4 tablespoons (2 ounces) butter
– 5 to 6 tablespoons (2 ounces) cake flour
– About 3 tablespoons (1 ounce) cornstarch
– 1/4 teaspoon cream of tarter
– 1/4 teaspoon salt
– 5/8 cup (5 ounces) granulated sugar
– 6 eggs
– 6 tablespoons (3 fluid ounces) milk
– 1 tablespoon lemon juice

How To

  1. Preheat the oven to 320 degrees Fahrenheit. Line or grease an 8-inch cake pan.
  2. Combine the cream cheese, milk and butter. Heat in a double boiler and whisk until smooth. Set aside.
  3. Separate the eggs.
  4. Sift the flour, cornstarch and salt into the cream cheese mixture. Mix until well incorporated.
  5. Add the egg yolks and lemon juice. Mix until combined. Set aside.
  6. Whisk the egg whites with the cream of tarter and sugar until stiff peaks form. This mixture is your meringue.
  7. Add 1/3 of the meringue into the egg-yolk-and-cream-cheese mixture and fold in. Continue with the rest of the meringue, 1/3 at a time, folding in gently until combined.
  8. Pour the batter into the prepared cake pan and surround the pan with a water bath. Bake for 1 hour and 10 minutes.
  9. Chill overnight and serve.

How sweet does this dish look? It’s a great alternative to traditionally heavy winter treats! Get more information over on TabiEats and tell us what you think!